Instructions

Make cake mix as directed on box, using water, oil and eggs. Divide batter
among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean.

Cool in pans 10 minutes; remove from pans to cooling racks.

Cool completely, about 30 minutes.

In small bowl, tint 1/4 cup of the frosting with red food color to make
pink frosting; set aside. Frost cupcakes with white frosting. For muzzle, spread
1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit
for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves,
cut sides down. Place marshmallow halves on face for wool.

Prep Time: 30 min | Total Time: 1 hour 25 min | Makes: 24 cupcakes

How-To: If you have only one pan and a recipe calls for more cupcakes
than your pan will make, just cover and refrigerate the rest of the batter while
baking the first batch. Cool the pan about 15 minutes, then bake the rest of
the batter, adding 1 to 2 minutes to the bake time.

How-To: An easy way to fill baking cups is to use an ice cream scoop. Use
one that measures out 1/3 cup batter when filling regular-size cups. Use one that
measures out 2 tablespoons batter when filling mini cups.

Leftovers?

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